Abstract
The insoluble dietary fiber from fresh corn bracts (FCB-IDF) was modified by a microfluidization technology, and their physicochemical, structural, and functional features were systematically investigated. The results showed that the optimal microfluidization conditions obtained via response surface methodology were microfluidization pressure of 12,900 PSI, solid-to-liquid ratio of 1.5 g/100 mL, and the treatment number of once, achieving a minmum particle size of 3.16 μm. Compared with FCB-IDF, the WHC, OHC and WSC of the modified dietary fiber (FCB-MDF) significantly increased, the apparent viscosity decreased and was similar to FCB-SDF. SEM revealed that cracks and holes appeared on the surface of FCB-MDF, the specific surface area increased and the crystallinity decreased. FTIR inferred that microfluidization treatment redistributed the molecular groups of FCB-IDF. Moreover, the modified FCB-IDF exhibited good glucose adsorption capacity and α-amylase inhibition activity, sodium cholate and cholesterol adsorption capacity were significantly improved, which indicated that FCB-MDF had the potential to serve as a functional food for reducing blood sugar and blood lipids.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
